Beer and Beef
...in a cold wintery night.
I think cooking food in beer is similar to cooking with wine. It adds flavors and tenderize the meat at the same time.
Key #1 - Only cook with what you would drink
Key #2 - That way you can take a sip (or 2) while you cook
Key #3 - If the food doesn't turn out good, at least you had a good drink
Honestly though, this was very well received by the young and old at my house.
The kiddies at it with some rice on the side...the next day with pasta.
The adults had it with salad and some crusty bread.
So little work for such a great meal...less is more! Will definitely make again...and again...
2 Beers Beef Stew
Serves 8
2 pounds boneless stewing beef, cut into 1 1/2 inch cubes
(use chuck or bottom round)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, plus more to taste
1/2 teaspoon garlic powder
1/2 cup unbleached flour
2 tablespoons butter or vegetable oil or a combination
1 medium onion, chopped
6 garlic cloves, chopped
2 bay leaves
1 teaspoon dried thyme (or 2 teaspoon fresh)
2 bottles beer
1 tablespoon tomato paste
3 medium carrot, chopped
2 celery rib, chopped
6-8 potatoes, peeled, cut into 1-inch chunks
2 tablespoons of softened butter
2 tablespoons of flour
salt & pepper to taste
Combine salt, pepper and garlic powder to marinate the beef for at least 2 hours
Add flour and shake off excess
Brown the meat with butter or oil
Cook in batches in a single layer to brown all sides
Transfer the meat into a Dutch oven or heavy pot with tight
fitting lid
Add Onion and garlic to the pan and cook for 5 minutes
Add half the bottle of beer to deglaze the pan
Pour everything into the pot with the meat
Add tomato paste and the rest of the 1 ½ bottles of beer
Bring to boil…reduce to low/med hear and cook for 2 hours
Add the carrot, celery and potato and cook until tender (15
to 20 mins)
Combine the butter and flour with a fork until it become a
paste
Add as much as needed to thicken the stew
Salt & Pepper to taste
